BERRY-TOPPED PUFF PANCAKE

Berry-Topped Puff Pancake image

Impressive to look at and even better to taste, this gorgeous puff pancake is surprisingly simple to make. -Marie Cosenza, Cortlandt Manor, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

2 tablespoons butter
2 large eggs, room temperature
1/2 cup 2% milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
Topping:
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 teaspoons orange liqueur
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
Confectioners' sugar, optional

Steps:

Preheat oven to 425°. Place butter in a 9-in. pie plate. Bake until butter is melted, 4-5 minutes. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake until sides are crisp and golden brown, 14-16 minutes., Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat., Spoon berries over pancake and drizzle with sauce. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 320 calories, Fat 9g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 239mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 4g fiber), Protein 7g protein.